Ingredients:
2 bunches amaranth greens, cleaned, plucked
1 tsp. red chilli powder
1/2 tsp. coriander seeds (dhania) powder
3-4 pinches turmeric powder
2 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
2 pieces tamarind finely chopped (or 1/4 tsp. paste)
1 tbsp. oil
Method:
- Chop amaranth leaves finely, wash in plenty of water.
- Put in colander,keep aside for 5 minutes to drain.
- Heat oil in heavy pan, add seeds allow to splutter.
- Add asafoetida, turmeric, and immediately, chopped leaves.
- Stir a little, sprinkle all dry masalas, salt, tamarind over leaves.
- Do not stir, cover and simmer for 5 minutes.
- Remove lid, stir till spices are well mixed.
- Allow to simmer till all liquid evaporates.
- Take off fire, serve hot or reheat when required.
- Serve with roti, phulka, puri, etc.
Making time: 15 minutes
Makes: 2-3 servings
Shelflife: 1 day, more refrigerated (reheat before serving)
Green Leafy Veg Index
